Banana Cocoa Yogurt Ice Cream

Peel ripe bananas and slice them into equal thicknesses. Arrange the sliced bananas on a wide tray or in a refrigerator bag so they do not stick to each other and place them in the freezer. Let the bananas freeze completely for at least 4 hours.

Remove the completely frozen banana slices from the freezer. Let them soften slightly for about 2-3 minutes at room temperature to avoid straining your food processor blades and to achieve a smoother texture.

Transfer the slightly softened frozen banana slices into the bowl of a powerful food processor or blender.

Add thick strained yogurt, sifted unsweetened cocoa, finely grated orange zest, and sea salt to deepen the flavor of the cocoa over the bananas.

First, operate the food processor using the pulse setting to break down the bananas. Then, switch to high speed and continue blending for about 3-4 minutes until all ingredients reach a smooth, silky, and creamy ice cream consistency. Stop the processor occasionally and use a spatula to scrape the ingredients from the sides down toward the center.

If you want to consume the prepared ice cream immediately, serve it by portioning it into bowls in a soft-serve style. If you prefer a firmer consistency that can be shaped with a spoon, transfer the mixture to a freezer-safe, lidded container and let it rest in the freezer for at least 1 hour.

After removing from the freezer, serve cold by portioning into stylish scoops using an ice cream scoop.